Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for about 20-25 minutes or until they are tender and golden brown, turning once halfway through.

While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the remaining tablespoon of olive oil. Once hot, add the diced halloumi and cook for about 2-3 minutes on each side until golden brown and crispy. Remove from heat.

In a large bowl, combine the chopped red bell pepper, cucumber, cherry tomatoes, and red onion.

Once the sweet potatoes are done, allow them to cool slightly. Then, add them to the bowl with the chopped vegetables, along with the crispy halloumi. Drizzle everything with lemon juice, and season with additional salt and pepper to taste.

Toss everything lightly to combine, then garnish with fresh parsley. Serve immediately for the best texture and flavor!